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Pumpkin Spice Roll Recipe!

During this time of year, where the leaves change colours, and it gets chilly outside (at least in Canada), I tend to crave spicy autumn baked goods. Can you really go wrong with pumpkin spiced anything? I don’t think so. I tend to love spice all year round. In order to be little creative I decided to bake a very festive Pumpkin Spice Roll (similar to a Christmas yule log cake) with spiced cream cheese frosting. If you are Canadian like myself, Thanksgiving falls this weekend, and so this is the perfect dessert for those of us who are celebrating with friends and family. If not, either way you slice it, this is a beautiful moist cake that is delicious and not difficult to make. The perfect autumnal baked good to add to your repertoire. Enjoy 🙂

– Line a roughly 15 by 10 inch baking sheet with parchment paper. (Should be no more than about 1 to 3 inches in height), set aside.

– In a bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.

– In a separate bowl, beat the egg yolks with 1/2 tbsp vanilla extract on high speed until slightly thickened. Gradually add 1/2 of sugar, while continuing to mix. Once the sugar is almost dissolved, add the pumpkin pie puree until incorporated. (This should have the texture of a loose pudding). Set aside.

– In another bowl, beat the egg whites with 1/2 tbsp vanilla extract on medium speed until foamy, soft peaks form. Gradually add 1/2 cup of sugar, while increasing speed to high. Once stiffer peaks have formed, turn off the mixer and with a spatula fold this egg white mix into the pumpkin egg yolk mix. Once incorporated, gradually add the flour mix. Careful not to over mix!

– Evenly pour cake batter onto parchment lined baking sheet. This batter is slightly thick, so you will have to use your spatula (or utensil of choice) and carefully spread the batter out, so that it is even in thickness from corner to corner.

– Once your oven is ready, bake for about 13-15 minutes. When you touch the cake with your fingers, it should feel soft and springy.

– Let the cake cool for 5 minutes in the pan. While cooling place a large kitchen towel on a table top surface, sprinkled with powdered (confectioners) sugar. After the 5 minutes have passed, and the cake has slightly cooled, carefully flip the cake onto the towel. The parchment paper at this point should be facing up. Carefully remove the parchment paper. Once removed, roll the cake, with the towel, in the form of a log, as you would with the frosting inside (however at this point it is the towel inside and around the cake). Set aside to cool in log form.

– While the cake is cooling, it is time to prepare the frosting that will fill the cake.

– In a large bowl, beat the cream cheese, butter and vanilla extract until smooth. Slowly add the powdered sugar until thick and creamy. On low, add the cinnamon and pumpkin pie puree. Once everything is incorporated, add this mixture to the fridge until ready to use.

To assemble the roll:

– Carefully unroll the cake from the kitchen towel, evenly spread the cream cheese frosting over the cake, leaving about an inch or two around one of the edges. Roll the cake into the form of the log. At this point you can roll the cake in saran wrap, or foil, and then let cool in the fridge until you are ready to slice (can also freeze until ready to use). Once ready, cut into slices (should cut at least 10 slices of the cake). Enjoy!!

* Let me know if you decide to make this recipe. If you use Instagram, provide the hashtag #LaDolceLisaRecipe so that I can check out your creations!